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The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion

cris.virtual.author-orcid0000-0003-1977-0622
cris.virtual.author-orcid0000-0003-2765-7267
cris.virtual.author-orcid0000-0001-6558-4092
cris.virtualsource.author-orcidacf4678f-330c-40e6-8139-12216a6bcbf8
cris.virtualsource.author-orcid3304a021-92d4-4458-a240-36ec6986b179
cris.virtualsource.author-orcid32b462c9-74fa-459a-8092-2a283529fd2a
dc.abstract.enThe aim of this study was to determine the effect of sous vide and pressure-cooker cooking of pork muscles (Longissimus lumborum) on the physicochemical and technological characteristics of pork. The study included an analysis of the basic composition, colour, texture, sensory evaluation, nutritional value (vitamin B1 content), and rheological properties of meat cooked at 60 °C for 6–18 h and, for comparison, in an autoclave at 121.1 °C. The heating conditions affected the weight loss, colour, thiamine content, texture, and rheological properties of the meat. As the heating time increased, the texture determinants of firmness and chewiness decreased, which resulted in softer meat. The differences in the rheological properties of the sous-vide- and autoclave-cooked meat resulted from the different organisation of the spatial matrix of proteins and changes in the structure of muscle fibres caused by the high temperature.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.affiliation.instituteKatedra Technologii Mięsa
dc.contributor.authorRezler, Ryszard
dc.contributor.authorKrzywdzińska-Bartkowiak, Mirosława Hanna
dc.contributor.authorPiątek, Michał
dc.date.access2025-10-29
dc.date.accessioned2025-10-29T07:56:57Z
dc.date.available2025-10-29T07:56:57Z
dc.date.copyright2023-08-17
dc.date.issued2023
dc.description.abstract<jats:p>The aim of this study was to determine the effect of sous vide and pressure-cooker cooking of pork muscles (Longissimus lumborum) on the physicochemical and technological characteristics of pork. The study included an analysis of the basic composition, colour, texture, sensory evaluation, nutritional value (vitamin B1 content), and rheological properties of meat cooked at 60 °C for 6–18 h and, for comparison, in an autoclave at 121.1 °C. The heating conditions affected the weight loss, colour, thiamine content, texture, and rheological properties of the meat. As the heating time increased, the texture determinants of firmness and chewiness decreased, which resulted in softer meat. The differences in the rheological properties of the sous-vide- and autoclave-cooked meat resulted from the different organisation of the spatial matrix of proteins and changes in the structure of muscle fibres caused by the high temperature.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,2
dc.description.number16
dc.description.points140
dc.description.versionfinal_published
dc.description.volume28
dc.identifier.doi10.3390/molecules28166102
dc.identifier.issn1420-3049
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5573
dc.identifier.weblinkhttps://www.mdpi.com/1420-3049/28/16/6102
dc.languageen
dc.relation.ispartofMolecules
dc.relation.pagesart. 6102
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.encolour
dc.subject.enmeat
dc.subject.enrheological properties
dc.subject.ensous vide
dc.subject.entexture analysis
dc.subject.enthiamine
dc.titleThe Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion
dc.title.volumeSpecial Issue Physicochemical Study of Foods
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue16
oaire.citation.volume28